Suggestions Through 2/18/16
"Would it possible to have bagels stocked for more than just the the morning and lunch? I love having them as a small dinner. I know they go fast so maybe I just haven't gotten to them in time."
The Tiger Cooler carries the exact same bagels as the Marketplace, in a slightly larger size (5 oz vs. 4 oz.). Because we purchase our bagels fresh daily, we actually WANT to run out, because the next day they aren't nearly as good. The Cooler, having longer operational hours, typically has bagels stocked through the evening. And when we have leftovers at the Cooler, we make a batch of Pizza Bagels!!
"I love the chicken tinga tostadas! They are my favorite meal at Oxy! Please have them again soon!"
"Would it be possible to get the tinga chicken recipe?"
We'll serve this dish again soon. In the meantime, here's the recipe:
4 each chicken breast
1 large onion julienne
4 each tomatoes large
4 cloves garlic
2 each dried California chile de-seeded
1 can chipotle in adobo sauce
Chicken bouillon as needed
10 cups water
1. With 6 cups water, ½ of the onion julienne, 2 garlic cloves, and the 4 chicken breasts. Place all in a stock pot and cook chicken until done. Remove from liquid and cool. Save poaching liquid. Once chicken is cool, shred and hold.
2. With the remaining 4 cups of water boil the California chiles, remaining garlic, and tomatoes. Cook until the tomatoes are falling apart. Strain and discard liquid. Combine boiled tomato, and chipotle peppers along with the adobo sauce and blend with the saved poaching liquid.
3.Sautee the remaining ½ onion julienned until translucent. And the shredded chicken and blended liquid. Begin to simmer. Add desired amount of chicken bouillon for flavor and simmer 5 more minutes until done.
4. Make recipe with love. If you are angry or frustrated recipe will not work. ;)
"The cooler should have ranch and thousand islands dressing"
The Tiger Cooler has always had Ranch in three formats...packets for salads, cups for dipping, and as a topping for grill orders. There has never been enough of a demand to warrant bringing on Thousand Island however. We have had more requests for Bleu Cheese, which would likely be the next choice if we were to add another packaged dressing.
"I always look forward to weekend brunch because of what dishes are there at Chef's Corner. My favorite dish there is the yam/sweet potatoes/butternut squash, but I don't always see it as a option every weekend. Is it possible to provide some type of sweet potato dish for every brunch? I just love sweet potatoes so much!!"
Glad you like our sweet potato dishes! We hope you had the opportunity to try the Sweet Potato Steak entree at Homestyle for dinner on Feb. 18. As for brunch, sweet potatoes are featured at Chef's Corner about 4 weekends out of 5.
"Recently, I have been noticing that Homestyle portions are getting smaller. Just this week, I got the green scallions as part of my meal and was served 2.5 small pieces. To, me that does not seem like an adequate serving of vegetables, and I asked if I could have more. I was told that I would have to purchase another, separate plate. This is just one example of many small portions that used to be larger. Is there any reason for the change? 30 mins after I'm done eating homestyle now, I am hungry again. I don't think this should be the case."
Homestyle is the value option, with a set price of $5.25. The portions are controlled to keep the offering within that price range. Some ingredients and recipes are more expensive than others. There is (almost) always a sample plate on top of the station to help you decide whether to choose Homestyle. The portion you receive should match the sample plate.
"I love the bowl of mangos every day! Can we keep that up?"
Mangos are in season! And as long as we are able to obtain the Mangos at a reasonable price you should see them frequently.
"Could you please stock oat milk? :) The brand Pacific has vegan-certified oat milk!!"
That's a new one for us! We checked with all our suppliers, and unfortunately Oat Milk is not on any of their lists (yet).
"Really appreciated Shawn Cremer's expose/critique/opinion piece in this week's "Weekly" article titled, "To Slim Down, Marketplace Must 'Bulk' Up." Would like to hear CD's response!"
First off let us say that today (2/19) we put out a crock of vegan organic margarine at the salad bar. This is our only ORGANIC butter substitute. Please use it if you can!! If it is consumed we can continue to provide this bulk item. If it goes to waste it will be discontinued. We still offer the packaged butter and margarine because of our high population of gluten-free diners. A knife in a bulk container can be used on any surface including breads and bagels, which creates a hazard to some patrons with allergies.
We currently offer large containers of all major condiments, plus coffee creamers, grill station condiments, and spices and sauces at the condiment stations including honey, sriracha and agave. We also offer small portion control (PC) packages of some condiments because we are an "A la Carte" dining facility, and much of our food is "to-go". If we do not offer portion packs, we would have to provide individual plastic containers and lids, which are more wasteful and expensive than PCs.
Most of the comparison schools in Mr. Cremer's opinion piece provide "All You Care to Eat" service (swipe one meal to enter), with the notable exception of Colorado College. Occidental provides a debit meal plan system with all "A la Carte" service. This means significant challenges to offering more items in bulk than we already do. There was a specific suggestion for juice dispensers. During the summer, when Oxy is AYCTE, we install a juice machine. But self-service juice machines aren't practical for debit meal plans, because we charge by the size of the portion. Unfortunately we know (from past experience when we had a fresh juice station in the MP) that a good percentage of juice would be consumed in the Marketplace before reaching the cashier stands, and thus not paid for.
We heartily agree with Mr. Cremer that while packaged foods are more convenient, they are high on waste and thus generally not good for the environment. We always take your suggestions seriously and investigate whether they are practical for our operations. We provide choices, and we encourage our responsible patrons to make good choices. Try the bulk margarine. You can get a nice hearty portion, it spreads really well, and its ORGANIC!!!
"Can we please get more Pomegranate Chobani!!"
We currently carry nine flavors of Chobani, and we always order all nine, but stocking all of them all the time in the Grab & Go doesn't work for us. The refrigerator itself is too small to hold 9 x 12 (case size) = 108 yogurts at a time along with its other offerings. So we rotate the flavors that we unpack.
"Hi! The vast majority of the time this is not the case, but occasionally (with last night [2/12] being one such occasion) the rice from the Grill has oil in it. Like I said, that doesn't usually happen, but I would so so appreciate it if the rice could stay oil-free 100% of the time. Thanks!!
Thank you for bringing this to our attention. We believe a staff member made a judgement call to use up a reheated rice dish instead of serving our standard plain white and plain brown rice. We've chatted about this, and while it COULD still happen - if we are otherwise out of rice at the end of a meal period - it should not be our default. Reheating dishes is generally done for the weekend brunch buffets at Chefs Corner.
"Please incorporate vegan cheeze such as Daiya into some recipes! I would love to see some more yummy veg options, like vegan nachos/quesadillas (Daiya cheddar shreds) or vegan pizza (Daiya mozzarella)."
Done! Be sure to come to the Marketplace for "Oxy's Own" Nachos at Homestyle on Monday February 22 at lunch. The Black Bean Nachos will feature Daiya vegan cheeze. Vote with your dining dollars!
"Hi! I love Meatless Monday, but here's a suggestion. Maybe we can have chopped cilantro, lime, and chili on the side. It would be a really delicious addition."
Thanks for the suggestion. Our Indian Cook is responsible for the entire Meatless Monday station. Her hours are set and limited. But we'll see if it is possible!
"Would it be possible to get a side serving of pesto from the pasta station on tuesdays/thursdays to put on protein? Like if I brought up one of the small white dishes from the salad bar, would they be able to give me pesto in it?
We don't want you to have to wait in line for this, but we also don't think it's practical (or fair to other patrons) for someone to cut in line. So, we think we came up with an option. Next week look for portions of Pesto in the "Grab & Go". Buy it, reheat it, and enjoy your Pesto.
"For Burger bar on Sundays, would it be possible to get salmon burgers?
We don't have a pre-made salmon burger that meets our quality standards at the moment. Any suggestions? That said, we'd encourage you to visit the Cooler, where you can get a Salmon Sandwich any evening of the week. They also offer a Pollack Burger.
Thank you for these "Plant Strong"/Paleo recipes. We will see if they are feasible for large volume production! Be sure to check out the following menu items in the Marketplace next week that might interest you:
Monday 2/22 Lunch: Kale & Cabbage Caesar Salad with Chicken or Avocado at Chefs Corner
Tuesday 2/23 Lunch: Provencal Roasted Chicken Drumsticks with Quinoa Salad at Homestyle
Wednesday 2/24 Lunch: Warm Balsamic Chicken Salad or Warm Balsamic Grilled Vegetable & White Bean Salad with Rosemary Roasted Potatoes
Thursday 2/25 Dinner: Cajun Style Chicken Thighs or Cajun Red Bean & Vegetable Stew with Cauliflower
Johnson Student Center, 2nd Floor